Longtail Kitchen – New Fall Menu

Yeah, yeah, yeah…Longtail Kitchen AGAIN. But at least they have a new Fall menu! If anyone knows of such a casual place with this level of cooking, let me know!

A few new dishes. Can’t decide…

We went with their awesome chicken wings and two new dishes: “Pad Si U” (stir fried rice noodles with beef) and Gai Lan with Crispy Pork Belly (served with rice). Generous portions! Delicious and filling.

The aforementioned awesome wings. Love the crunchy batter. Must be rice flour or something.

The Pad Si U had firm and chewy noodles, the way Wendy likes it! It’s like a cousin of Cantonese “Gon Chow Ngow Haw” except way less soft.

Gai Lan with Crispy Pork Belly. Really hit the spot! Great with that big bowl of rice.

They also sell sauces now.

I don’t know how this tastes…

I might buy this in the future. It’s something I’d actually use.

I love Longtail Kitchen.

I love Longtail Kitchen. It’s so good for New West. I imagine that in 10-15 years time, New West might be a bit like San Francisco. I see seeds of that happening with places like Longtail Kitchen, Re-Up BBQ and (hopefully soon) Steel & Oak Brewing making New West a more interesting place to live and visit.

2 days agoby dennisthefoodieS H R I N K A G E // No shrinkage here with @backcountrybrewing 's impressive 3.4% #IndiaSessionAle#IWasInThePool ! You get most of the juicy goodness of a full-on #hazyipa but with half the alcohol! The finish is understandably lighter and waterier but for the style it's quite an accomplishment. #craftbeer#backcountrybrewing#yvr#vancouver // You might've noticed way less beer posts lately. I've stopped drinking alcohol on most weekdays, so cut down my consumption by half. Feels good but my beer fridge is bursting at the seams. Strictly cream of the crop from now on (hopefully).

2 days agoby dennisthefoodieC A U L I F L O W E R // Wicca whipped up a #ChickenCurry with #RoastedCauliflower for #dinner . The extra roasting step is so worth it! She also threw in mushrooms, sweet potato, tomatoes, and carrots. We've been using Megachef blue label fish sauce for cooking lately and it's great — a bit bolder and saltier than Red Boat. (We still love Red Boat for making nuoc cham though!) The Megachef has great depth, which you can tell by tasting side-by-side with cheap fish sauce, which tastes mostly like salt and stank. #curry#yvr#vancouver

2 days agoby dennisthefoodieS W E E T ' N S W E E T P O R K // Some good #Korean#SweetAndSourPork ($18) with crunchy rice flour batter at @andamiro_korean_bistro . Like Chinese S&S pork, this Korean version is still plenty sweet and good but you have to be in the mood. Swipe to see the royal flourish of omelette strips on their Royal Beef Japchae ($16) and decent Bulgogi Stew ($12). Good value and service at one of the few Korean restaurants in Vancouver proper. They gotta do something about the smell of gas though. It's not the mercaptan (rotten eggs)

2 days agoby dennisthefoodieC H E E S E ' N C H I C K E N // Some good/decent #Korean eats this past weekend with @michelle_wsy . (Great seeing you and the family! Thanks for the exclusive American Spam!) I finally got to try a Korean bbq dish with melty cheese in it: #ChickenBulgogi ($13) with #cheese (+$3). Amusing but not particularly delicious. Watery bland cheese hardens fast. The restaurant @andamiro_korean_bistro is in a convenient location (for us), has good value and prompt service, with decent food that does the job. Quick review of this place now posted on my blog. #andamiro

2 days agoby dennisthefoodieO U T O F S E A S O N // No kidding, #uni is totally out of season right now, but that didn't stop me from trying these dirt cheap big unis (3 for $10) from Steveston. After all the work of cutting these guys open and cleaning the #seaurchin gonads, the result tasted watery with none of the silky richness that uni has from October to March. Lesson learned! (Actually I already knew this going in, but I had to test the theory for myself .) #yvr#vancouver#sashimi